Easy Amish Breakfast Casserole with Sausage
A hearty, cheesy Amish breakfast casserole with sausage and hash browns that’s easy to make from scratch and perfect for make-ahead mornings or feeding a crowd.
Equipment
- box grater
- hand whisk
- 9×13-inch baking dish OR 10-inch round baking dish
Ingredients
- 2 Tbsps butter or sausage grease
- 1 bell pepper, diced
- 3 cups raw peeled and shredded potatoes (3-4 medium potatoes)
- 2 cups sliced cooked sausage
- 8 large eggs
- 1 cup whole raw milk
- 1 Tbsp onion powder OR 1 small onion, diced
- 1½ cups shredded Cheddar cheese
- 1 tsp unrefined salt, or to taste
- ¼ tsp black pepper
Instructions
- Preheat oven & prepare dish: Preheat the oven to 180°C / 350°F. Lightly grease a baking dish with a bit of sausage grease or butter.
- Sauté bell pepper: Heat the remaining sausage grease in a skillet over medium-high heat. Add diced bell pepper and sauté 2–3 minutes until softened and fragrant. Season lightly.
- Prepare hash browns: Peel and grate the potatoes. Squeeze out excess moisture by gathering a handful at a time and pressing firmly over the sink.
- Cook potatoes with peppers: Add the drained potatoes to the skillet with bell pepper. Sauté 2–3 minutes until slightly softened. Season generously with salt and pepper.
- Layer base: Spread the potato and bell pepper mixture evenly in the prepared baking dish. Top with sliced cooked sausage (any type you like).
- Mix eggs & cheese: In a bowl, whisk together eggs, milk, onion powder, salt, and pepper until smooth. Stir in 1 cup shredded Cheddar.
- Assemble casserole: Pour the egg and cheese mixture evenly over the potato, pepper, and sausage layer. Sprinkle the remaining Cheddar on top.
- Bake & rest: Bake for 30–40 minutes, until the center is set and the top is golden and slightly crispy. Let rest 10 minutes before slicing and serving.
Notes
To store:
Cool completely, then cover tightly or transfer to an airtight container.
Refrigerate for 3–4 days. To freeze:
Wrap well and freeze baked or unbaked for up to 2 months.
Thaw overnight in the fridge before reheating or baking. To reheat (best method):
Reheat covered in a 350°F (175°C) oven until warmed through
– about 15–20 minutes for slices or 25–30 minutes for the whole dish.
Uncover for the last few minutes to let the top crisp up.
Cool completely, then cover tightly or transfer to an airtight container.
Refrigerate for 3–4 days. To freeze:
Wrap well and freeze baked or unbaked for up to 2 months.
Thaw overnight in the fridge before reheating or baking. To reheat (best method):
Reheat covered in a 350°F (175°C) oven until warmed through
– about 15–20 minutes for slices or 25–30 minutes for the whole dish.
Uncover for the last few minutes to let the top crisp up.